Savory Mushroom Gruyère Puff Braid Recipe
This Savory Mushroom Gruyère Puff Braid features a rich and creamy mushroom filling enveloped in flaky puff pastry. Sautéed cremini mushrooms with onions, garlic, and thyme are combined with a blend of cream cheese, Parmesan, and Gruyère cheeses, then braided into a golden, buttery crust. Perfect as a warm appetizer or elegant snack, this recipe offers comforting flavors with an impressive presentation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
Ingredients
Scale
Pastry and Filling
- 1 sheet puff pastry, thawed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 10 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 1/4 cup dry white wine (optional)
- 8 ounces cream cheese
- 3/4 cup Parmesan cheese, finely grated
- 1/2 cup Gruyère cheese, grated
- 1 teaspoon Dijon mustard (optional)
- 2 large eggs, divided
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper for baking the puff braid.
- Sauté Onions: In a large skillet over medium heat, warm the olive oil and butter. Add the finely diced yellow onion and cook until softened and translucent, about 5 minutes.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced cremini mushrooms to the skillet. Sauté until the mushrooms are browned and most of the moisture has evaporated, about 8 minutes.
- Season and Deglaze: Stir in the thyme, salt, and black pepper to taste. Pour in the dry white wine if using, and cook until the liquid is absorbed. Then reduce the heat to low.
- Add Cheeses and Cream Cheese: Stir in the cream cheese, grated Parmesan cheese, and Dijon mustard (if using) until the mixture is smooth and well combined. Remove the skillet from heat and fold in the grated Gruyère cheese.
- Incorporate Egg: Beat one of the eggs and quickly stir it into the mushroom and cheese filling. Let the filling cool slightly to make it easier to handle.
- Prepare Puff Pastry: Unroll the thawed sheet of puff pastry onto a clean, flat surface. Using a sharp knife, cut eight diagonal strips on each long side of the pastry, leaving the center intact for the filling.
- Assemble the Braid: Spread the mushroom filling evenly down the center strip of the pastry, leaving some space at both the top and bottom edges. Fold the ends of the pastry over the filling, then braid the diagonal strips by folding them alternately over the filling to enclose it completely.
- Transfer and Glaze: Carefully transfer the braided pastry onto the prepared baking tray using the parchment paper. Beat the remaining egg and brush it over the top and sides of the puff braid to achieve a golden finish.
- Bake: Bake in the preheated oven for 20 to 22 minutes or until the puff pastry is golden brown and puffed up.
- Cool and Serve: Remove from the oven and allow the braid to cool for about 10 minutes before slicing. Garnish with chopped fresh parsley and serve warm for best flavor.
Notes
- Allow the mushroom filling to cool slightly before placing it on the puff pastry to prevent the pastry from becoming soggy.
- If you prefer, omit the white wine for a non-alcoholic version; the mushrooms will still be flavorful.
- Be careful when braiding the pastry strips to keep the filling sealed inside for even baking.
- This dish is best served warm but can be reheated gently in the oven.
- Review all ingredients for potential allergens, especially dairy and eggs.
Keywords: mushroom puff pastry, savory braid, Gruyère cheese, cream cheese filling, mushroom appetizer, baked puff pastry, elegant appetizer
